Harold McGee | Smells, Flavors and the Science of Cooking - Ep. 153

My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.

He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.

His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it’s all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.

Show Notes:

Check out Harold’s Website: https://www.curiouscook.com

Harold on Twitter: @Harold_McGee

Check out Harold’s Books:
Nose Dive: A Field Guide to the World's Smells - https://amzn.to/3mPYykz

On Food and Cooking: The Science and Lore of the Kitchen - https://amzn.to/3xsP4kh

The Curious Cook: More Kitchen Science and Lore - https://amzn.to/3xV1x1F

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes - https://amzn.to/3Hsm5Se

Savoring the World - https://amzn.to/3zGq1wJ

Culinary Institute of America:
https://www.ciachef.edu

Harold McGee's James Beard Award for Who's Who:
https://www.jamesbeard.org/chef/harol...

Enjoy 35% OFF New West Knife Works:
https://www.justinkhanna.com/newwest

El Bulli Restaurant:
http://www.elbulli.info

Alinea Restaurant:
https://www.alinearestaurant.com

Chef Kyle Connaughton:
  / kyleconnaughton  
https://www.singlethreadfarms.com

Chef Heston Blumenthal:
  / thehestonblumenthalteam  
https://www.dinnerbyheston.co.uk

Chef Elwyn Boyles:
https://press.fourseasons.com/tokyo/h...

Chef Grant Achatz:
https://en.wikipedia.org/wiki/Grant_A...

Hubert Reeves:
https://en.wikipedia.org/wiki/Hubert_...

Hour of Our Delight: Cosmic Evolution, Order, and Complexity Book:
https://amzn.to/3xSWhvs

Chef Fritz Blank and Deux Cheminees Restaurant in Philadelphia:
https://www.library.upenn.edu/collect...

Learn more about Vanillin Molecule:
https://www.acs.org/content/acs/en/mo....

—

If you come across something you ended up having to search for, send me a message to help make these Show Notes better!
_

🙏Thank you for watching this video. Full episodes shared before November 2021 can be watched on Justin's main channel:    • The Emulsion Podcast (NEWS & INTERVIEWS)  

—

🤑 To learn more about courses, community and coaching for hospitality creators: https://www.joinrepertoire.com

Join Repertoire Pro Community: https://www.joinrepertoire.com/pro-me...
—

Find me:
💌→The Repertoire Newsletter: https://www.joinrepertoire.com/newsle...

🎙→Podcast: https://geni.us/repertoirepodcast

💻→Website (everything): http://geni.us/site

📸→Instagram (watch my stories/check my photos): http://geni.us/instag

🐦→Twitter (talk to me): http://geni.us/twit

📦→Kit(all the gear I probably used to shoot this video): http://geni.us/kitpage

▶️ →Share the channel with someone: https://geni.us/nFX4AaH

💙→Facebook: http://geni.us/faceb

👻→Snapchat (say hi): jkhan1

🎶I get music for my videos through MusicBed - if you enjoyed the track from this video, check out the catalogue & find songs for your own content!: http://share.mscbd.fm/justinkhanna

—

👥Sign up for one-on-one coaching with me: http://geni.us/coach

—

👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.

I host a weekly podcast called The Repertoire Podcast https://geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.

—

💌Send me mail:

Justin Khanna

212 Broadway E Unit 22725

Seattle, WA 98102 USA

__

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.

#JustinKhanna #HaroldMcGee #TheCuriousCook #NoseDive #Science #ScienceOfCooking #hospitalitymanagement #finedining